Mushroom, Lemon and Lentil Salad

Mushroom, Lemon and Lentil Salad

 ½ cup French Lentils

2 cups water

1 tsp avocado oil oil or ¼ veggie broth for sautéing

2 cups  portobello mushrooms, sliced

2 cloves of garlic, finely chopped

¼ tsp chilli flakes, or more to taste

1 tbs lemon juice & zest

sea salt and pepper, to taste

2 tbsp flat leaf parsley, roughly chopped

½ cup rocket (arugula)

Instructions

Begin by cooking the lentils. Place the lentils and water in   3qt saucepan and bring to a boil place lid on medium click low. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.

Place 12 inch skillet over a medium high heat and add tiny bit of oil or veggie broth . Add the mushrooms. Leave for 1 to 2 minutes before stirring. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the second batch. Reduce the heat to medium low add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.

Toss the lentils, mushroom and garlic together along with the lemon juice . Season to taste and add the parsley and rocket just as you're serving.